Friday, January 7, 2011

Chicken Breasts Diable

Hubby chose this recipe from Around My French Table by Dorie Greenspan and when I saw the title, I expected it to be spicy. This is delicious, but it's definitely not spicy. According to Dorie, diable, which means "devil" in French, means there will be mustard in the dish, and dijon is about as spicy as it gets in French cuisine. The lack of spice didn't mean a lack of flavor, however. This was very good and so easy. From skillet to plate it took less than 30 minutes and Hubby loved the dish. We will be making this one again and again!

Chicken Breasts Diable

*From Around My French Table by Dorie Greenspan

4 chicken breasts, pounded lightly, at room temperature

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt and pepper

1 medium shallot, finely chopped

1 garlic clove, finely minced

1/3 cup dry white wine

*(I used chicken stock because we drank all the wine the night before . . . )

1/2 cup heavy cream

3 tablespoons dijon mustard

1-2 teaspoons worcestershire sauce

Center a rack in the oven and preheat to 200º. Pack the chicken breasts dry. Put a large skillet over medium-high heat and add butter and olive oil. When the butter is melted, add chicken to the pan. Cook until well browned, about 4 minutes each side. Add a small amount of oil to the pan if it dries out. Cut a breast to make sure it's fully cooked, transfer to a baking dish or rimmed plate, season with salt and pepper, cover with a foil tent, and keep it warm in the oven while you prepare the sauce.

Lower the heat to medium, toss the shallot and garlic into the pan and season lightly with salt and pepper.

Cook, stirring, until just softened, about 2 minutes. Pour in the wine and stir it around to pick up the yummy bits off the bottom of the pan. Bring it to a boil and let it simmer for a few seconds.

Pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and worcestershire sauce. Taste and add more pepper, mustard, or worcestershire sauce, depending on taste.

Remove chicken from oven. Pour any juices on the plate into the sauce and stir again. Serve the chicken with the sauce and enjoy!

About Me

One wife's adventures in the kitchen, from family recipes and comfort food to more ambitious fare, including a foray into French cuisine. I hope you enjoy following my efforts, trying my successful recipes, and laughing with me over my failures. This kitchen adventure is one that I love to partake in and share, so join me on my path to learning how to cook!